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Vegetable Lasagna

A hearty and comforting vegetable lasagna layered with fresh vegetables, ricotta, mozzarella, marinara sauce, and tender lasagna noodles. A perfect vegetarian main dish for family dinners or gatherings.

Ingredients

Scale
  • 12 lasagna noodles
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups mushrooms, sliced
  • 2 cups fresh spinach
  • 4 cups marinara sauce
  • 2 cups ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
  4. Add zucchini, bell peppers, and mushrooms. Cook until softened, then stir in spinach and cook until wilted. Season with salt, pepper, basil, and oregano.
  5. In a bowl, combine ricotta cheese with egg, mixing until smooth.
  6. Spread 1 cup of marinara sauce on the bottom of the baking dish. Layer with noodles, ricotta mixture, sautéed vegetables, mozzarella, and sauce. Repeat layers until ingredients are used up, finishing with sauce, mozzarella, and Parmesan on top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until cheese is golden and bubbly.
  8. Let rest for 10 minutes before slicing and serving.

Notes

  • You can substitute vegetables with your favorites or seasonal options.
  • For extra flavor, add fresh herbs like basil or parsley.
  • Make ahead and refrigerate overnight before baking for convenience.
  • Use no-boil lasagna noodles to save time.

Nutrition

Keywords: vegetable lasagna, vegetarian lasagna, Italian pasta bake, cheesy vegetable casserole